#truffles

Sformato di Zucchine con Tartufo

Ingredients for 4 people:

  • 4 Zucchini
  • 1 Clove of garlic
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 1 Egg
  • 1 Knob of butter
  • 1 Tablespoon of flour
  • Grated Parmigiano

What you need

  • Cutting board to slice the zucchini
  • Knife
  • Grater
  • Pan to cook the vegetables
  • Bowl to mix in
  • Silicone mold to turn the flan
  • Oven

Method:

  1. Take the zucchini, already washed, and slice them into small pieces. Finely chop a clove of garlic and put it in a pan with a little extra virgin olive oil. When the garlic has started to fry, add the zucchini and cook them. Help cooking with a pinch of salt and a little water if the zucchini are too dry.
  2. When the zucchini are soft and cooked, remove them from the pan and place them in a bowl.

(Note) I suggest waiting for the courgettes to cool down a bit to prevent the egg from cooking when you add it.

  1. In the bowl, add a knob of butter, a spoonful of flour, an egg, and a little grated Parmigiano to the zucchini. Mix well and taste.
  2. At this point, season the flan with salt and pepper to your liking. Taste several times until you reach the desired taste. Take the silicone mold and rub in a little butter and a little breadcrumbs, then distribute the zucchini in the various silicone molds, being careful not to fill the mold to the brim. Leave a finger from the edge because as the flan cooks, it will rise slightly.
  3. Put the mold in a static oven preheated to 200 degrees Celsius (about 390/400 Fahrenheit) for 20 minutes.
  4. Remove the mold from the oven and wait for it to cool. Remove the flan from the mold and turn it onto a dish that will make your family happy.

Note: If you have a truffle to shave on it, the combination is exceptional.

Fiori di Zucca Fritti con Ripieno

Ingredients for pastella:

  • Zucchini flowers (at least 2 per person)
  • 1 ice cube
  • 1 egg
  • Flour 00
  • Fresh sparkling water
  • Extra virgin olive oil
  • Salt

What you need:

  • Blotting paper to place on a tray or plate
  • Pan
  • Pliers to rotate the leaves
  • Basin to make the pastella
  • Fork

Method:

  1. Take the basin and add 2 tablespoons of flour, an egg, and mix them together.
  2. Add an ice cube to cool the batter and gradually add cold sparkling water until the consistency of the pastella is light. It should stick to the zucchini flower but not completely cover it.
  3. Prepare all the leaves by dipping them several times in the batter. Heat the pan with oil and drop a drop of pastella into it. The oil is ready when it starts to sizzle. Fry several flowers at the same time while keeping the oil temperature low.
  4. As soon as the flowers turn golden brown, remove them from the pan and place them on a plate lined with absorbent paper. Add a pinch of salt to the flowers and your appetizer is ready.

Enjoy your appetizer with a nice bottle of wine and have fun!

Zucchini Flower Fried

Truffles – When, What, How?

Everything you need to know about these earthy fragranced and pungent tasting gems!

October is a wonderful time to enjoy the bounty of olives and chestnuts, perfect for cozy comfort food, warm socks, and a hot drink by the fireplace.

But, of course, the best part is the chance to hunt for truffles, especially the prized white truffle! If you’re not into cozy socks and hot drinks, truffle hunting can be quite a challenge!

WHEN IS THE BEST TIME TO TRUFFLE HUNT?

There’s no set “truffle season,” just a matter of following nature’s rhythms and knowing where to look and what to search for throughout the year. If you’re interested, keep reading as we’ll share everything you need to know about truffles!

As we mentioned, following nature’s course is a great starting point when you’re looking for truffles. First, you need to know what you’re searching for! Truffles are related to common mushrooms, actually a type of underground fungus called an Ascomycete, and specifically one of the Tuber species. They grow in partnerships with some trees’ roots, spreading their spores mainly through animals that enjoy truffles, mushrooms, and other fungi. Truffles grow independently, and you’ll rarely find more than one in a single hole, but you might find others near the same tree. Another interesting fact is that truffles actually start growing about five months before you find them, so if you discover one in winter, it likely formed during the summer. However, truffles ripen at different times, and their scent only lasts for about eight hours, and they only “live” for 10-15 days before decomposing into organic matter for small animals and the soil.

WHAT SHOULD YOU BE LOOKING FOR?

There are mainly two types of truffles, divided into other categories: the black truffle and the white truffle. Here in Tuscany, we have the black ‘summer’ truffle (Tuber aestivum) or ‘scorzone,’ which has a hard skin and dark aromatic flesh; you can find this one just under the surface of the ground. We harvest the black summer truffle from the beginning of June until late autumn, and it has a very appreciated culinary value, along with the burgundy black truffle (Tuber uncinatum), which is part of the same species but is called this way for its crocheted-like skin. Starting from late September, there is a transition period, in which it’s likely we find the last of black truffles, as well as the first ripe white ones. This marks the beginning of the eagerly awaited white truffle period, which lasts until mid-January more or less.

The white truffle (Tuber Magnatum) can be found under the roots of oaks, hazels, poplar, or beeches and has a pale light brown flesh with white marbling. It grows deeper into the ground than the black one (up to 160 ft. underground), which makes it more difficult to find. Since it forms during summer, when there is less (to none) humidity in the soil, white truffle originates deeper underground, taking advantage of the more humid part of it. A less known and used type is a kind of ‘wild’ truffle called Tuber Macrosporum, which has a strong garlic taste and is hardly ever used in the kitchen.

white-truffle-hand

For Luigi’s dogs, truffle hunting is more of a fun adventure than a job, as some might imagine. They love sniffing around the woods, hoping to find those delicious truffles, because they know there’s a tasty reward waiting for them if they do, and they’re also quite greedy for those earthy treats! Who wouldn’t be?

But what really matters is the bond between the dog and his owner. You can’t just buy or rent a trained dog and expect him to do all the work for you! You need to know, feel, and love your dog to understand his behavior and read his body language. Otherwise, you might end up with your truffles eaten by the dog before you know it, or even worse: no truffles at all!

One last thing to keep in mind is that, besides the dog, you’ll need a state license. Hunters get a special permit (which lets them search for truffles and mushrooms in any forest across Italy) by taking a special course. They learn about hunting, including the laws, how to guide, knowing the woods, and protecting the forest floor and undergrowth.

Now, we might have made that last part sound a bit daunting, but don’t worry! If you’re interested in hunting but don’t have the time to take a class and train your own dog while you’re on vacation in Italy, you can still join Luigi for a fun hunting trip in the Tuscan woods around Certaldo. You can even enjoy the bounty over a delicious four-course lunch at Cucina Giuseppina, where it’s all about great Chianti wine and homemade Tuscan treats.

truffle-dishes-tuscan-cooking